Thursday, 14 October 2010

Tonights Menu.

Cooked for my mate Miko tonight (when will someone cook for me!) he is a chef at D&D's The Avenue restaurant, he was previously head chef at Launceston Place.Both of us agree that the further into our careers that we get, the more we enjoy simple food, great produce cooked well! Why are there not more chefs that cook like this? Why do we have to complicate things?Great produce, well cooked and seasoned, you just cant go wrong. So that is what I tried to do, and achieved, well maybe the meat was just slightly overcooked, but he was 30 mins late, so I am blaming him!

Scallops, my favourite ingredient.

This beauty is from Scotland, supplied by Keltic Seafood. One of the biggest Scallops that I have ever seen! Only 40 arrive in London each week as they are so sought after, they usually go to the Connaught Hotel, but charm can get you a long way and I managed to get hold of 20!!

4am trip to Billingsgate!

Me and me mate Dobbie ride 12 miles across town from Wandsworth to Canary Wharf, to check out some amazingly fresh, yet cheep fish!

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The Loft Project.

Here is one of my dishes from the Loft Project (pop up restaurant) taken earlier this year, Warm Tapioca with fresh coconut cream, Pandanas agar agar and Longans

Wild English Ceps!

One of the amazing Ceps that I picked with Mrs. Tee in the New Forest in October.